1
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Tan KH, Nishida R. A review on natural phenylbutanoid attractants: Occurrence, distribution, and role in nature, especially in relation to Dacini fruit fly behavior and pollination. J Chem Ecol 2024:10.1007/s10886-024-01499-6. [PMID: 38644437 DOI: 10.1007/s10886-024-01499-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/20/2024] [Accepted: 04/15/2024] [Indexed: 04/23/2024]
Abstract
The natural occurrence, distribution (within a plant) and roles of four phenylbutanoid compounds (anisyl acetone, cue-lure, raspberry ketone and zingerone) are elucidated for the Asia-Pacific and Oceania regions. These phenylbutanoids may act individually or in combination to attract true fruit fly males belonging to a tribe Dacini of subfamily Dacinae (Diptera: Tepritidae). Of special interest are the mutualistic interactions between the Dacini fruit fly males and the tropical daciniphilous (attracting exclusively Dacini fruit flies) orchids - leading to cross pollination for the orchids and enchanced mating success for the flies. When offered to male flies, anisyl acetone and cue-lure are generally converted to raspberry ketone. Upon consumption, raspberry ketone and zingerone are individually sequestered in the male rectal (pheromonal) gland unchanged. Attracted male flies readily imbibe the phenylbutanoid(s) in the floral synomone to compliment the endogenously synthesized male sex pheromonal components - to enhance attraction of conspecific females during courtship as well as attract conspecific males to form 'leks'. The phenylbutanoid(s) may also act as an allomone to deter vertebrate predators, especially geckos, besides possessing antimicrobial and antioxidant activities. Cue-lure, raspberry ketone and zingerone are important attractants/lures used in pest surveillance and mass trapping under the integrated pest management (IPM) program against quarantine Dacini fruit fly pest species, particularly Bactrocera tryoni and Zeugodacus cucurbitae.
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Affiliation(s)
- Keng Hong Tan
- Mobula Research Sdn. Bhd., 20, Jalan Tan Jit Seng, 11200 Tanjong Bungah, Penang, Malaysia.
| | - Ritsuo Nishida
- Laboratory of Chemical Ecology, Graduate School of Agriculture, Kyoto University, Kyoto, 606-8502, Japan
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2
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Eggermont D, Spadafora ND, Aspromonte J, Purcaro G. Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS. Anal Bioanal Chem 2022; 415:2511-2521. [PMID: 36482082 DOI: 10.1007/s00216-022-04457-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/28/2022] [Accepted: 11/22/2022] [Indexed: 12/14/2022]
Abstract
The present paper discusses the use of a high-concentration-capacity tool, HiSorb, to investigate the impact of capsule material on the aroma profile of espresso-brewed coffee. The specific high-concentration-capacity probe used is characterized by a sorbent volume (63 μL) intermediate between the solid-phase microextraction (SPME) fiber (0.6 μL) and the stir-bar sorptive extraction rod (126 μL). The extraction performance of the HiSorb was compared, in terms of both absolute signal and compound coverage, with both an equivalent sorbent (polydimethylsiloxane) and a divinylbenzene/carboxen/polydimethylsiloxane SPME fiber using both targeted and untargeted approaches. The HiSorb showed superior extraction compared with the SPME fibers. The HiSorb was then optimized in terms of extraction time and temperature and used to investigate the volatile profile of 23 espresso-brewed coffees prepared with capsules made of different materials-aluminum, compostable, and aluminum multilayer pack-prepared using a refillable capsule. Comprehensive two-dimensional gas chromatography equipped with a reverse fill/flush flow modulator and coupled to mass spectrometry was used to obtain a chromatographic fingerprint of the volatile profile of the brewed coffee. The data were aligned and compared using a tile-based approach, and the results were obtained by performing raw data mining within the same software platform. The data mining enabled the extraction of informative features responsible for the differentiation between the different capsule materials, showing a significant depletion in aroma intensity in the compostable capsule.
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Affiliation(s)
- Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Bât. G1 Chimie des agro-biosystèmes, Passage des Déportés 2, 5030, Gembloux, Belgium
| | - Natasha Damiana Spadafora
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121, Ferrara, Italy
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), 1900, La Plata, Argentina
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Bât. G1 Chimie des agro-biosystèmes, Passage des Déportés 2, 5030, Gembloux, Belgium.
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3
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Farag MA, Zayed A, Sallam IE, Abdelwareth A, Wessjohann LA. Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes. Foods 2022; 11:foods11060864. [PMID: 35327289 PMCID: PMC8948666 DOI: 10.3390/foods11060864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/15/2022] [Accepted: 03/15/2022] [Indexed: 02/01/2023] Open
Abstract
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt
- Correspondence: (M.A.F.); (L.A.W.)
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt;
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Ibrahim E. Sallam
- Pharmacognosy Department, College of Pharmacy, October University for Modern Sciences and Arts (MSA), 6th of October City 12566, Egypt;
| | - Amr Abdelwareth
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Ludger A. Wessjohann
- Leibniz Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, 06120 Halle, Germany
- Correspondence: (M.A.F.); (L.A.W.)
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4
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Mahmud MMC, Keast R, Mohebbi M, Shellie RA. Identifying aroma-active compounds in coffee-flavored dairy beverages. J Food Sci 2022; 87:982-997. [PMID: 35175625 PMCID: PMC9303358 DOI: 10.1111/1750-3841.16071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/26/2021] [Accepted: 01/12/2022] [Indexed: 12/01/2022]
Abstract
Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fat-medium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aroma-active compounds were considered important compounds with MF-value ≥ 50%. The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application: The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aroma-liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.
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Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | | | - Robert A Shellie
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
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5
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De Rosso M, Lonzarich V, Navarini L, Flamini R. Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics. Curr Res Food Sci 2022; 5:336-344. [PMID: 35198992 PMCID: PMC8841958 DOI: 10.1016/j.crfs.2022.01.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/18/2022] Open
Abstract
Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were identified so far. By resorting to knowledge of glycoside aroma precursors in grape and the possibility to identify their structures using a high-resolution mass spectrometry database constructed for grape metabolomics, targeted investigation of glycoside precursors in green C. arabica from different geographical origins, was performed. High linalool hexose-pentose was found in all the investigated samples and hexosyl-pentoside derivatives of geraniol, linalooloxide and another linalool isomer, were identified. Moreover, two putative norisoprenoid glycosides were characterized. β-Damascenone was detected in the volatile fraction of the examined C. arabica coffees only after acid addition, however no signals of β-damascenone glycosides, were found. Findings suggests that this important aroma compound could form by hydrolysis and dehydration of a putative 3-hydroxy-β-damascone glycoside precursor identified for the first time in coffee. Aglycones released during the roasting process contribute to enrich the coffee aroma with their positive sensory notes and the identification of these glycosides can contribute to disclose the coffee biology including biochemical, physiological and genetic aspects. Glycoside aroma precursors in green C. arabica coffee are poorly known. A grape database was used to investigate aroma precursors in green C. arabica. Geraniol and linalooloxide glycosides were identified for first time in coffee. Linalool hexosyl-pentoside was particularly abundant in samples from Ethiopia. Putative 3-hydroxy-β-damascone and vomifoliol glycosides were characterized.
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Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
| | - Valentina Lonzarich
- Aromalab illycaffè S.p.A., AREA Science Park, Padriciano 99, 34149, Trieste, Italy
| | | | - Riccardo Flamini
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
- Corresponding author.
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6
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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7
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Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee. Curr Res Food Sci 2022; 5:1205-1215. [PMID: 35992630 PMCID: PMC9386398 DOI: 10.1016/j.crfs.2022.07.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 05/14/2022] [Accepted: 07/17/2022] [Indexed: 10/24/2022] Open
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8
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Li X, Wei T, Wu M, Chen F, Zhang P, Deng ZY, Luo T. Potential metabolic activities of raspberry ketone. J Food Biochem 2021; 46:e14018. [PMID: 34913499 DOI: 10.1111/jfbc.14018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/30/2021] [Accepted: 11/01/2021] [Indexed: 12/11/2022]
Abstract
Novel food and food compounds interventions have attracted a lot of attention nowadays for the prevention and treatment of metabolic diseases. Raspberry ketone (RK) is aromatic compound found within red fruits and berries, has been used as an over-the-counter product for weight loss. However, actually, the effect of RK on weight loss is still controversial, and the mechanism is largely unknown. Besides, in vivo and in vitro studies have demonstrated the beneficial effect of RK on the development of other metabolic diseases. In this review, we comprehensively highlighted the synthesis, bioavailability, and metabolism of RK, and summarized the progress made in our understanding of the potential biological activities of RK, including antiobesity, antidiabetes, cardioprotection, and hepatoprotection, as well as their underlying mechanisms. This paper provides a critical overview about the current findings and proposes the future studies in the area of RK on human health. PRACTICAL APPLICATIONS: Raspberry ketone (RK) has been used for weight control for years, but this effect is controversial considering food intake. Additionally, RK is beneficial for T2DM, liver and heart injury. The underlying mechanisms of the protective effect of RK including accelerating fatty acid oxidation, balancing serum glucose level, anti-inflammation, antioxidant process, and so on. In this context, we provide a comprehensive analysis of the benefits of RK against many metabolic diseases and discuss the underlying molecular mechanisms. We hope our work will be helpful for further researches on RK and improve its public recognition.
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Affiliation(s)
- Xiaoping Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Teng Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Min Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Fang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Public Health, Nanchang University, Nanchang, China
| | - Peng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ze-Yuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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9
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Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties. Foods 2021; 10:foods10102508. [PMID: 34681557 PMCID: PMC8535219 DOI: 10.3390/foods10102508] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/17/2022] Open
Abstract
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GC-ToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.
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10
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Lim SH, Choi CI. Potentials of Raspberry Ketone as a Natural Antioxidant. Antioxidants (Basel) 2021; 10:antiox10030482. [PMID: 33803859 PMCID: PMC8003299 DOI: 10.3390/antiox10030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/03/2021] [Accepted: 03/15/2021] [Indexed: 12/15/2022] Open
Abstract
Oxidative stress is closely linked to various diseases, and many studies have been conducted to determine how to reduce this stress. In particular, efforts are being made to find potential antioxidants from natural products. Studies have shown that raspberry ketone (RK; 4-(4-hydroxyphenyl)-2-butanone) has various pharmacological activities. This review summarizes the antioxidant activities of RK and their underlying mechanisms. In several experimental models, it was proven that RK exhibits antioxidant properties through increasing total antioxidant capacity (TAC); upregulating antioxidant enzymes, such as superoxide dismutase (SOD) and catalase (CAT); and improving lipid peroxidation. In conclusion, research about RK’s antioxidant activities is directly or indirectly related to its other various physiological activities. Further studies at the clinical level will be able to verify the value of RK as an effective antioxidant, functional health food, and therapeutic agent.
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Affiliation(s)
- Sung Ho Lim
- BK21 FOUR Team and Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University-Seoul, Goyang 10326, Korea;
| | - Chang-Ik Choi
- Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University-Seoul, Goyang 10326, Korea
- Correspondence: ; Tel.: +82-31-961-5230
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11
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Abdelwareth A, Zayed A, Farag MA. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. Food Chem 2021; 349:129162. [PMID: 33550017 DOI: 10.1016/j.foodchem.2021.129162] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/29/2020] [Accepted: 01/19/2021] [Indexed: 12/14/2022]
Abstract
Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC-MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.
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Affiliation(s)
- Amr Abdelwareth
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street, 31527 Tanta, Egypt; Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St., P.B. 11562 Cairo, Egypt.
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12
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Lopes GR, Passos CP, Petronilho S, Rodrigues C, Teixeira JA, Coimbra MA. Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach. Food Chem 2020; 344:128613. [PMID: 33243561 DOI: 10.1016/j.foodchem.2020.128613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/19/2020] [Accepted: 11/08/2020] [Indexed: 02/07/2023]
Abstract
All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coffee (EC) physicochemical properties. Carbohydrates (content and composition) were the target compounds as they are organoleptically important for EC due to their association to foam stability and viscosity. The freeze-drying of the extracts allowed better dissolution properties than spray-drying. Instant coffee powders were obtained with chemical overall composition resembling espresso, although with lower lipids content. The extracts were able to produce the characteristic foam through CO2 injection or salts addition. Their redissolution at espresso concentration allowed a viscosity, foamability and volatile profile representative of an espresso coffee, opening new exploitation possibilities.
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Affiliation(s)
- Guido R Lopes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia P Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; Chemistry Research Centre-Vila Real, Department of Chemistry, School of Life Sciences and Environment, UTAD, Quinta de Prados, Vila Real 5001 801, Portugal
| | - Carla Rodrigues
- Diverge, Grupo Nabeiro Innovation Center, Alameda dos Oceanos 65 1.1, 1990-208 Lisboa, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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13
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Turan Ayseli M, Kelebek H, Selli S. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans. Food Chem 2020; 338:127821. [PMID: 32798819 DOI: 10.1016/j.foodchem.2020.127821] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 02/07/2023]
Abstract
Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 and 28 key odorants were detected in the MRC and DRC samples, respectively, with flavour dilution (FD) factors varying between 4 and 2048. The highest FD factor (2048) was found for 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methyl pyrazine in the MRC and DRC brew samples, respectively. One of the main differences between the two brew samples was the guaiacol with phenolic-burnt odour. A higher amount of chlorogenic acids (CGAs) was determined in the MRC as compared to the DRC using LC-DAD-ESI-MS/MS. According to the sensory analysis, the Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleasant coffee sensory descriptors as compared to the DRC.
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Affiliation(s)
- Mehmet Turan Ayseli
- Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey
| | - Serkan Selli
- Department of of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
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14
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Effect of roasting speed on the volatile composition of coffees with different cup quality. Food Res Int 2020; 137:109546. [PMID: 33233171 DOI: 10.1016/j.foodres.2020.109546] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/20/2022]
Abstract
This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings.
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15
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Fatolahi H, Farahmand A, Rezakhani S. The Effect of Caffeine on Health and Exercise Performance with a Cold Brew Coffee Approach: A Scoping Review. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.2.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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16
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Zamanipoor MH, Yakufu B, Tse E, Rezaeimotlagh A, Hook JM, Bucknall MP, Thomas DS, Trujillo FJ. Brewing coffee? - Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides. ULTRASONICS SONOCHEMISTRY 2020; 60:104796. [PMID: 31550643 DOI: 10.1016/j.ultsonch.2019.104796] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/07/2019] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
Ultrasound has been investigated as a new technique for brewing coffee. A two-level factorial experimental design was conducted to identify the effects of ultra-sonication on the extraction of coffee components during ultrasonically-assisted coffee brewing. Different brews were produced by aqueous extraction from roasted ground coffee beans with sonication, and without it as a control, by varying coffee concentration (5% and 10% w/w), temperature (25 and 50 °C) and sonication time (1 and 5 min). These brews were tested for antioxidant capacity (using the ABTS assay), caffeine and triglycerides (using quantitative NMR spectroscopy) and specific aroma/flavour volatiles (using headspace SPME-GC-MS). Additional observations of colour, foaming, body and flavour were also reported. Ultrasound was found to significantly increase the extraction of caffeine, triglycerides and several of the key volatile compounds from coffee, although it did appear to decrease the concentration of antioxidants over the controls, especially with longer time and higher temperature. Furthermore, all the sonicated samples exhibited a lighter caramel colour and lower foam formation which were attributed to their higher triglyceride content. The increased concentration of triglycerides and volatiles were by far the most outstanding responses.
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Affiliation(s)
- Mohammad H Zamanipoor
- School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia
| | - Bailina Yakufu
- School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia
| | - Ernest Tse
- School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia
| | - Adel Rezaeimotlagh
- School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia
| | - James M Hook
- NMR Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia; School of Chemistry, University of New South Wales, Sydney 2052, NSW, Australia
| | - Martin P Bucknall
- Bioanalytical Mass Spectrometry Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia
| | - Donald S Thomas
- NMR Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, NSW, Australia
| | - Francisco J Trujillo
- School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia.
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17
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Shang Y, Cao H, Wei C, Thakur K, Liao A, Huang J, Wei Z. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14341] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ya‐Fang Shang
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Heng Cao
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Chao‐Kun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
| | - Ai‐Mei Liao
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
| | - Ji‐Hong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China
- Henan Cooperation Science and Technology Institute Zhengzhou People’s Republic of China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang seasoning Food Co., Ltd Jieshou People’s Republic of China
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18
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Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chem 2019; 295:449-455. [PMID: 31174781 DOI: 10.1016/j.foodchem.2019.05.175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/26/2019] [Accepted: 05/24/2019] [Indexed: 11/20/2022]
Abstract
The aroma stability of fresh coffee brew was investigated during storage over 60 min, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%). It is proposed that 2-FFT was reduced through reversible chemical binding and irreversible losses. Bound 2-FFT was released after cysteine addition, thereby demonstrating that a reversible binding reaction was the dominant mechanism of 2-FFT loss in natural coffee brew. The reduction in available 2-FFT was investigated at different pH and temperatures. At high pH, the reversible binding of 2-FFT was shown to protect 2-FFT from irreversible losses, while irreversible losses led to the reduction of total 2-FFT at low pH. A model reaction system was developed and a potential conjugate, hydroxyhydroquinone, was reacted with 2-FFT. Hydroxyhydroquinone also showed 2-FFT was released after cysteine addition at high pH.
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19
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Orfanou F, Dermesonlouoglou EK, Taoukis PS. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. J Food Sci 2019; 84:2983-2994. [PMID: 31518452 DOI: 10.1111/1750-3841.14756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/01/2019] [Accepted: 07/04/2019] [Indexed: 11/30/2022]
Abstract
The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw ) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson-de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw . SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off-flavor) was also studied (Si , sensory scoring using 9-point magnitude scale) and kinetically modeled. Quality loss rates (ki ) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off-flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. PRACTICAL APPLICATIONS: Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.
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Affiliation(s)
- Foteini Orfanou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Petros S Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
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20
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Heo J, Choi KS, Wang S, Adhikari K, Lee J. Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods 2019; 8:foods8080344. [PMID: 31412606 PMCID: PMC6723667 DOI: 10.3390/foods8080344] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/05/2019] [Accepted: 08/06/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate consumers' acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers' liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers' segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.
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Affiliation(s)
- JeongAe Heo
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
- Korea Food Research Institute, Wanju 55365, Korea
| | - Kap Seong Choi
- School of Food Science, Sunchon National University, Suncheon 57922, Korea
| | - Shangci Wang
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
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21
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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030067] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.
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22
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Medina S, Pereira JA, Silva P, Perestrelo R, Câmara JS. Food fingerprints - A valuable tool to monitor food authenticity and safety. Food Chem 2018; 278:144-162. [PMID: 30583355 DOI: 10.1016/j.foodchem.2018.11.046] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 12/18/2022]
Abstract
In recent years, food frauds and adulterations have increased significantly. This practice is motivated by fast economical gains and has an enormous impact on public health, representing an important issue in food science. In this context, this review has been designed to be a useful guide of potential biomarkers of food authenticity and safety. In terms of food authenticity, we focused our attention on biomarkers reported to specify different botanical or geographical origins, genetic diversity or production systems, while at the food safety level, molecular evidences of food adulteration or spoilage will be highlighted. This report is the first to combine results from recent studies in a format that allows a ready overview of metabolites (<1200 Da) and potentially molecular routes to monitor food authentication and safety. This review has therefore the potential to unveil important aspects in food adulteration and safety, contributing to improve the current regulatory frameworks.
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Affiliation(s)
- Sonia Medina
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Jorge A Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Pedro Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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23
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Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors. Compr Rev Food Sci Food Saf 2018; 17:1184-1237. [PMID: 33350164 DOI: 10.1111/1541-4337.12365] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.
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Affiliation(s)
- Ahsan Hameed
- Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong Univ. of Technology, Zibo, Shandong, 255000, China.,National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Syed Ammar Hussain
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Muhammad Umair Ijaz
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Key Laboratory of Meat Processing & Quality Control, College of Food Sciences, Nanjing Agriculture Univ., Jiangsu, P.R China
| | - Samee Ullah
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Imran Pasha
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine, The Univ. of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia.,Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, Kans., 66506, U.S.A.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin Univ., Pigdons Road, Waurn Ponds, VIC, 3216, Australia
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24
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Thammarat P, Kulsing C, Wongravee K, Leepipatpiboon N, Nhujak T. Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography-Mass Spectrometry and Chemometrics. Molecules 2018; 23:E1910. [PMID: 30065213 PMCID: PMC6222725 DOI: 10.3390/molecules23081910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 07/25/2018] [Accepted: 07/27/2018] [Indexed: 11/16/2022] Open
Abstract
Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including six alcohols, five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.
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Affiliation(s)
- Poowadol Thammarat
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Chadin Kulsing
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Kanet Wongravee
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Sensor Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | | | - Thumnoon Nhujak
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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25
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Martins VDC, Godoy RLDO, Gouvêa ACMS, Santiago MCPDA, Borguini RG, Braga ECDO, Pacheco S, Nascimento LDSDMD. Fraud investigation in commercial coffee by chromatography. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Víctor de Carvalho Martins
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, Brazil
- Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Rio de Janeiro-RJ, Brazil
| | - Ronoel Luiz de Oliveira Godoy
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, Brazil
- Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Rio de Janeiro-RJ, Brazil
| | | | | | - Renata Galhardo Borguini
- Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Rio de Janeiro-RJ, Brazil
| | - Elaine Cristina de Oliveira Braga
- Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Rio de Janeiro-RJ, Brazil
- Centro de Tecnologia, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro-RJ, Brazil
| | - Sidney Pacheco
- Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Rio de Janeiro-RJ, Brazil
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26
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Flambeau KJ, Yoon J. Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda. ACTA ACUST UNITED AC 2018. [DOI: 10.13050/foodengprog.2018.22.2.89] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Bolek S, Ozdemir M. Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Sun Z, Hayat K, Yu J, Karangwa E, Duhoranimana E, Zhang X, Xia S. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1034-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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29
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Flambeau KJ, Lee WJ, Yoon J. Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue. Food Sci Biotechnol 2017; 26:1245-1254. [PMID: 30263658 DOI: 10.1007/s10068-017-0168-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 05/13/2017] [Accepted: 05/26/2017] [Indexed: 01/17/2023] Open
Abstract
The study aimed at discriminating washed specialty Bourbon coffee from major coffee growing areas in Rwanda and evaluating the feasibility of using flavor to predict the geographical origin of Arabica coffees from different origins. Discrimination was achieved by performing a principal component analysis, and a discriminant factorial analysis (DFA) model was used to predict the geographical origin of coffee samples based on their intrinsic flavor. Discrimination results from both e-nose and e-tongue indicated clear grouping of coffee samples from areas within the same geographical sub-regions. A DFA model using e-nose was successful in predicting the geographical origin of coffee samples but not with e-tongue. Therefore, the study demonstrated that aroma could reliably be used to predict the geographical origin of coffee samples from different origins than their taste profile.
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Affiliation(s)
- Kayihura Joseph Flambeau
- 1Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
| | - Won-Jong Lee
- 2Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
| | - Jungro Yoon
- 1Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
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Bolek S, Ozdemir M. Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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McCoy MJ, Hoppe Parr KA, Anderson KE, Cornish J, Haapala M, Greivell J. Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes. Toxicol Rep 2017; 4:113-122. [PMID: 28959632 PMCID: PMC5615090 DOI: 10.1016/j.toxrep.2017.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 01/23/2017] [Accepted: 01/29/2017] [Indexed: 12/01/2022] Open
Abstract
Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists’ (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH) Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities. Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR) analysis of the workers’ breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations. Airborne concentrations of diacetyl in the workers’ breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0.02 parts per million (ppm) in two samples collected on a grinder operator. FTIR analysis of air samples collected from both the workers’ breathing zone and area air samples revealed low concentrations of various organics with diacetyl and 2,3-pentanedione at concentrations less than the limit of detection for the FTIR methods. Neither the breathing zone nor area air samples measured using the FTIR reflected airborne concentrations of organic compounds that, when detected, approached the ACGIH TLVs or regulatory standards, when available. FTIR analysis of headspace of ground coffee beans revealed ppm concentrations of expected alpha diketones, carbon monoxide and other volatile organic compounds (VOCs). Coffee roasting and grinding, with adequate building ventilation and typical roasted bean handling and grinding, appears to generate very low, if any, concentrations of diacetyl and 2,3-pentanedione in the workers’ breathing zones. This study also confirmed via FTIR that roasted coffee beans naturally generate alpha-diketones and other organic compounds as naturally occurring compounds resultant of the roasting and then released during the grinding process.
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Affiliation(s)
- Michael J McCoy
- GZA GeoEnvironmental, Inc., 20900 Swenson Drive, Suite 150, Waukesha, WI 53186, United States
| | - Kimberly A Hoppe Parr
- GZA GeoEnvironmental, Inc., 20900 Swenson Drive, Suite 150, Waukesha, WI 53186, United States
| | - Kim E Anderson
- GZA GeoEnvironmental, Inc., 20900 Swenson Drive, Suite 150, Waukesha, WI 53186, United States
| | - Jim Cornish
- Gasmet Technologies, Inc., Vancouver, British Columbia, Canada
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Dulsat-Serra N, Quintanilla-Casas B, Vichi S. Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2790-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Yener S, Navarini L, Lonzarich V, Cappellin L, Märk TD, Bonn GK, Biasioli F. Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2016; 51:690-7. [PMID: 27476633 DOI: 10.1002/jms.3825] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 07/15/2016] [Accepted: 07/19/2016] [Indexed: 05/28/2023]
Abstract
This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA. Clear origin signatures were observed in the formation of different coffee odorants. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Sine Yener
- Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy
- Institute of Analytical Chemistry and Radiochemistry, Leopold Franzens University Innsbruck, Innsbruck, Austria
| | | | | | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy
| | - Tilmann D Märk
- Institute of Ion Physics and Applied Physics, Leopold Franzens University of Innsbruck, Innsbruck, Austria
| | - Günther K Bonn
- Institute of Analytical Chemistry and Radiochemistry, Leopold Franzens University Innsbruck, Innsbruck, Austria
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Italy
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36
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Toledo PRAB, Pezza L, Pezza HR, Toci AT. Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds. Compr Rev Food Sci Food Saf 2016; 15:705-719. [PMID: 33401840 DOI: 10.1111/1541-4337.12205] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 03/02/2016] [Accepted: 03/04/2016] [Indexed: 11/29/2022]
Abstract
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, processing, roasting, and storage. In other words, it concerns the complex relation between the quality of coffee seeds and their volatile components. It is an overview of 48 articles and considering 6 different aspects related to the quality of coffee and its aromatic fraction. The greatest numbers of published papers concerned "species and cultivars" and "defective seeds," both with 11 articles cited, followed by "storage" with 10 articles. Many aspects still require greater clarification, including the effects of geographical origin, processing, and roasting. Other issues that are better understood include the effects of species type, defective seeds, and storage conditions. Another topic that has received very little attention is the question of the existence of many different coffee cultivars within each species, which we believe should be further investigated, given that this can significantly affect the quality of the final beverage. Meanwhile, with the growing technological development in the areas of science and agriculture, there are many other aspects to be studied (or revisited), and the field of the aromatic quality of coffee provides ample opportunity for scientific investigation.
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Affiliation(s)
- Paulo R A B Toledo
- Inst. of Chemistry, State Univ. of São Paulo-UNESP, 14800-060, Araraquara, SP, Brazil
| | - Leonardo Pezza
- Inst. of Chemistry, State Univ. of São Paulo-UNESP, 14800-060, Araraquara, SP, Brazil
| | - Helena R Pezza
- Inst. of Chemistry, State Univ. of São Paulo-UNESP, 14800-060, Araraquara, SP, Brazil
| | - Aline T Toci
- Latin American Inst. of Science of Life and Nature, Federal Univ. of Latin American Integration-UNILA, 85867-970, Foz do Iguaçú, PR, Brazil
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Kıvançlı J, Elmacı Y. Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1080726] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Jülide Kıvançlı
- Engineering Faculty, Department of Food Engineering, Ege University, Bornova, Izmir, Turkey
| | - Yesim Elmacı
- Engineering Faculty, Department of Food Engineering, Ege University, Bornova, Izmir, Turkey
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38
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Lee J. Further research on the biological activities and the safety of raspberry ketone is needed. NFS JOURNAL 2016. [DOI: 10.1016/j.nfs.2015.12.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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39
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Amanpour A, Selli S. Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12692] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology; Institute of Natural and Applied Sciences; Cukurova University; 01330 Adana Turkey
| | - Serkan Selli
- Department of Biotechnology; Institute of Natural and Applied Sciences; Cukurova University; 01330 Adana Turkey
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
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40
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Vichi S, Jerí Y, Cortés-Francisco N, Palacios O, Caixach J. Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysis. Food Res Int 2014; 64:610-617. [DOI: 10.1016/j.foodres.2014.07.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 07/18/2014] [Accepted: 07/24/2014] [Indexed: 01/17/2023]
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42
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Sunarharum WB, Williams DJ, Smyth HE. Complexity of coffee flavor: A compositional and sensory perspective. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.030] [Citation(s) in RCA: 253] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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43
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44
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Wang X, Lim LT. A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1159-8] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.10.003] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Del Terra L, Lonzarich V, Asquini E, Navarini L, Graziosi G, Suggi Liverani F, Pallavicini A. Functional characterization of three Coffea arabica L. monoterpene synthases: insights into the enzymatic machinery of coffee aroma. PHYTOCHEMISTRY 2013; 89:6-14. [PMID: 23398891 DOI: 10.1016/j.phytochem.2013.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Revised: 01/17/2013] [Accepted: 01/18/2013] [Indexed: 06/01/2023]
Abstract
The chemical composition of the coffee beverage is extremely complex, being made up of hundreds of volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during the roasting process. However, in the raw coffee bean there are also compounds that survive roasting and are therefore extracted into the beverage. Monoterpenes are an example of this category, as their presence has been reported in the coffee flower, fruit, seed, roasted bean and in the beverage aroma. The present work describes the isolation, heterologous expression and functional characterization of three Coffea arabica cDNAs coding for monoterpene synthases. RNA was purified from C. arabica (cv. Catuai Red) flowers, seeds and fruits at 4 successive ripening stages. Degenerate primers were designed on the most conserved regions of the monoterpene synthase gene family, and then used to isolate monoterpene synthase-like sequences from the cDNA libraries. After 5'- and 3'-RACE, the complete transcripts of 4 putative C. arabica monoterpene synthases (CofarTPS) were obtained. Gene expression in different tissues and developmental stages was analysed. After heterologous expression in Escherichia coli, enzyme activity and substrate specificity were evaluated in vitro by incubation of the recombinant proteins with geranyl pyrophosphate (GPP), geranylgeranyl pyrophosphate (GGPP) and farnesyl pyrophosphate (FPP), precursors respectively of mono-, di- and sesquiterpenes. The reaction products were characterized by HS-SPME GC-MS. CofarTPS1 was classified as a limonene synthase gene, while CofarTPS2 and 3 showed lower activity with the production of linalool and β-myrcene.
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Michishita T, Akiyama M, Hirano Y, Ikeda M, Sagara Y, Araki T. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network. J Food Sci 2010; 75:S477-89. [PMID: 21535621 DOI: 10.1111/j.1750-3841.2010.01828.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
To develop a method for evaluating and designing the retronasal aroma of espresso, sensory evaluation data was correlated with data obtained from gas chromatography/olfactometry (GC/O, CharmAnalysis™) and from an electronic nose system αFOX4000 (E-nose). The volatile compounds of various kinds of espresso (arabica coffee beans from 6 production countries: Brazil, Ethiopia, Guatemala, Colombia, Indonesia, and Tanzania; 3 roasting degrees for each country: L values, 18, 23, and 26) were collected with a retronasal aroma simulator (RAS) and examined by GC/O and E-nose. In addition, sensory descriptive analysis using a 7-point scale for RAS effluent gas was performed by 5 trained flavorists using sensory descriptors selected based on the frequency in use and coefficient of correlation. The charm values of 10 odor descriptions obtained from GC/O analysis exhibited the significant (P < 0.05) differences among both roasting degrees and origins. Also, linear discriminant analysis (LDA) on the E-nose-sensor resistances and factor analysis on the sensory evaluation scores showed that the differences of aroma characteristics among the roasting degrees were larger than those among the origins. Based on an artificial neural network (ANN) model applied to the data from GC/O analyses and sensory evaluations, the perceptual factor of the RAS aroma was predicted to be mainly affected by sweet-caramel, smoke-roast, and acidic odors. Also, 3 metal oxide semiconductor sensors (LY2/Gh, P30/1, and T40/1) of E-nose were selected for analyses of RAS aroma and correlated with the sensory descriptive scores by the ANN to support sensory evaluation.
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Affiliation(s)
- Tomomi Michishita
- Dept. of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo, 1-1-1, Yayoi, Tokyo, 113-8657, Japan
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48
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Hovell AMC, Pereira EJ, Arruda NP, Rezende CM. Evaluation of alignment methods and data pretreatments on the determination of the most important peaks for the discrimination of coffee varieties Arabica and Robusta using gas chromatography-mass spectroscopy. Anal Chim Acta 2010; 678:160-8. [PMID: 20888447 DOI: 10.1016/j.aca.2010.08.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Revised: 08/23/2010] [Accepted: 08/24/2010] [Indexed: 11/18/2022]
Abstract
Coffee samples were analyzed by GC/MS in order to determine the most important peaks for the discrimination of the varieties Arabica and Robusta. The resulting peak tables from chromatographic analysis were aligned and pretreated before being submitted to multivariate analysis. A rapid and easy-to-perform peak alignment procedure, which does not require advanced programming skills to use, was compared with the tedious manual alignment procedure. The influence of three types of data pretreatment, normalization, logarithmic and square root transformations and their combinations, on the variables selected as most important by the regression coefficients of partial least squares-discriminant analysis (PLS-DA), are shown. Test samples different from those used in the calibration and comparison with the substances already known as being responsible for Arabica and Robusta coffees discrimination were used to determine the best pretreatments for both datasets. The data pretreatment consisting of square root transformation followed by normalization (RN) was chosen as being the most appropriate. The results obtained showed that the much quicker automated aligned method could be used as a substitute for the manually aligned method, allowing all the peaks in the chromatogram to be used for multivariate analysis.
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Affiliation(s)
- A M C Hovell
- Chemistry Institute, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149 Bloco A, 7° andar, CEP 21941-909, Cidade Universitária, Rio de Janeiro, RJ, Brazil.
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49
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Moon JK, Shibamoto T. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5823-5831. [PMID: 19579294 DOI: 10.1021/jf901136e] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The volatile chemicals in dichloromethane extracts from green coffee beans, roasted at 230 degrees C for 12 min (light), at 240 degrees C for 14 min (medium), at 250 degrees C for 17 min (city), or at 250 degrees C for 21 min (French), were analyzed by gas chromatography and gas chromatography-mass spectrometry. Among the 52 volatile compounds identified, the major compounds were 5-hydroxymethylfurfural, furfuryl alcohol, and 6-methyl-3,5-dihydroxy-4H-pyran-4-one in light-roasted beans; furfuryl alcohol, 5-hydroxymethylfurfural, and gamma-butyrolactone in medium-roasted beans; furfuryl alcohol, gamma-butyrolactone, and 2-acetylpyrrole in city-raosted beans; and gamma-butyrolactone, furfuryl alcohol, and catechol in French-roasted beans. Furfural derivatives and furanones were yielded in relatively high concentrations under mild roasting conditions and then reduced at higher roasting intensities. More pyridines and pyrroles were formed by high roasting intensities than by mild roasting intensities. Chlorogenic acid degradation products, phenols, and a lactone were produced more by high roasting intensities than by low roasting intensities. The results of the present study suggest that controlling the roasting conditions according to the formation of particular chemicals can prepare a roasted coffee with preferable flavor.
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Affiliation(s)
- Joon-Kwan Moon
- Department of Environmental Toxicology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA
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AKIYAMA M, MURAKAMI K, IKEDA M, IWATSUKI K, WADA A, TOKUNO K, ONISHI M, IWABUCHI H, SAGARA Y. Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.233] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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